Jul 19, 2017

Sesame Tofu With Vegetables & Spaghetti


4 tbsp soy sauce,
2 tbsp tahini,
2 tbsp water,
1tbsp cornstarch
2 tbsp coconut sugar,
1 tbsp fresh ginger, grated.
1 tsp garlic powder
2 tbsp sesame seeds
2 tbsp rice vinegar

Tofu vegetables:
250gr tofu, cutted.
2 tbsp natural olive oil
A handful of broccoli
1 red pepper
1 sweet potato
1 tbsp capers
A handful of onion chives
1 medium carrot

100 gr. spaghetti
1 tsp thyme
2 ripe tomato
1/2 tsp himalayan salt
1/2 carrot
1 tbsp olive oil


1. Remove the tofu from the package wash and place it on towels. After cut into small pieces. ( 1 inch cubes)

2. Place a baking papper on pan and cook the tofu pieces at 200 degress until fried.

3. Place all sauce ingredients into a large bowl and mix until smooth, then pour on the tofu.

4. Cook all vegetables in steam for 4 minutes and transfer a pan, add olive oil and stir on high heat for 1-2 minutes until the sauce begins to bubble and thicken.

5. Boil the spaghetti for 5 minutes in water with salted and drain.

6. For pasta sauce; place tomato, olive oil, carrot, thyme and salt in a blender and mix them. After pour it in a pot, stir on medium heat for 4-5 minutes.

7. Transfer drained spaghetti in a sauce pot and mix them. Take a handful of spaghetti with the help of a tong, place in a large plate.

8. Serve the tofu and vegetables over a bed of cooked spaghetti, topped with sliced onion chives, capers and sesame. Garnish with fried potatoes if desired.


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